Strawberry-peach Swirl Pound Cake

Over the weekend I picked up the July/August 2010 issue of Everyday Food Magazine (one of my faves).  They always have a nice selection of simple but flavorful recipes…and their desserts always end up becoming some of my favorites.  This month they featured a recipe for Blackberry Swirl Pound Cake which I really wanted to try.  Unfortunately I didn’t have any blackberries on hand and with temperaures reaching 100 degrees outside (plus humidity) I wasn’t really up for a drive to the store.  So I looked at what I had…and came up with this Strawberry-peach adaptation.strawberryswirlcake_3

Notes:  I think the end result of this cake was pretty tasty.  I might have preferred a cake that was slightly sweeter, but by topping the individual servings with fruit puree and whipped cream it brought the sweetness level up to a range that I liked a bit more.  Would I make this again?  Yes.  Maybe next time I’ll try the original recipe and see how the results differ.

For the original recipe be sure to check out the July/August issue of Everyday Foods (they will probably make it available online sometime soon too).

Strawberry-peach Swirl Pound Cake

Makes 1 loaf (adapted from Everyday Foods).


  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 total cups peeled peaches and strawberries fresh or frozen – if frozen, bring to room temperature over a strainer and allow excess juices to drain
  • 1 1/4 cups sugar plus 2-6 tablespoons sugar for berries
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon course salt
  • 1/4 teaspoon baking powder
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup sour cream, room temperature


1. Preheat oven to 350 (Fahrenheit).  Lightly butter 5×9 inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment.  In a food processes, puree strawberries and peaches with 2-6 tablespoons of sugar (depending on desired sweetness).  In a medium bowl, whisk together flour, salt, and baking powder.

2. In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes.  Add eggs and vanilla and beat to combine, scraping down bowl as needed.  With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

3. Transfer half the batter to pan and dot with 1/2 cup strawberry-peach puree.  Repeat with remaining batter and puree.  With a skewer or thin-bladed knife, swirl batter and puree together.  Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours.  Let cool in pan on a wire rack, 30 minutes.  Lift cake out of pan and place on a serving plate; let cool completely before slicing.  Store cooled cake, wrapped tightly in plastic at room temperature, up to 3 days.

Optional:  Top with a dollop of remaining fruit puree and/or some sweetened whipped cream (I added a touch of lemon zest while mixing mine and it was delicious).